Entrée 8-13

Question 1

Veal Marsala

Answer 1

● 12 to 14oz Bone- in Veal Chop cooked with Mushroom Rub and Aromatics - Garlic, Thyme, Bay Leaf
● Butter
● Roasted Oyster Mushroom Clusters
● Chopped Garlic
● Marsala
● Chopped Parsley
● Lemon Juice
● Marsala Sauce: Mushroom Trim, Sweet Marsala Wine, Red Wine, Brown
Chicken Stock, Veal Stock, Spanish Onion, Carrot, Celery, Sachet of Thyme, Bay, Rosemary, Garlic Heads- to finish Dried Morels, Dried Porcini, Dried Black Trumpet, Shallot Brunoise, Picked Thyme

CAPTAIN SPIEL​: Grilled Veal Chop, Marsala Sauce, Roasted Oyster Mushrooms. Allergies: Alcohol, Dairy, Allium

BACKSERVER SPIEL: ​Veal Chop Marsala sauce with oyster mushroom.

Question 2

Veal Parmesan

Answer 2

● 12 to 14oz Bone-in Veal Chop-8 oz pounded thin and breaded (flour, eggs) and pan crispy
● Tomato Sauce (EVOO, salt, pepper, garlic)
● Garlic
● Thyme
● Fresh housemade Mozzarella
● Parmesan Cheese
● Fried Basil

CAPTAIN SPIEL​: Pounded Veal Chop - breaded, pan-fried, with tomato sauce, housemade Mozz, grated Parm, Veal bone on the side.

BACKSERVER SPIEL: ​Parm is presented, then must be cut with pizza cutter as close to the table as possible by Captain or back server if it is shared for the table. (no need to cut if it is served by postion.

Allergies: Gluten, Dairy, Egg, Nightshade, Allium

Question 3

Chicken Massimo

Answer 3

● Half of Free-range Chicken pan-seared
● Parmigiano
● Radicchio Tardivo (from Northern Italian sourced from small private growers)
cooked down with bechamel (butter, milk, flour)
● Pickled Shallots
● Balsamic Vinegar Glaze: chicken stock, balsamic, sugar
● Lemon zest
.
❖ Homage to chef Massimo Bottura of Osteria Francescana, located
in Modena, Italy. This is also where Parmigiano-Reggiano and Balsamic Vinegar are
from (Emilia-Romagna), and both are utilized in this dish.

CAPTAIN SPIEL​: Half a chicken, leg, breast and thigh, Balsamic Vinegar glaze with Parmigiano crust. On the bottom of the plate, we finish it with Radicchio Tardivo and pickled shallots

BACKSERVER SPIEL:​ Chicken Massimo- Balsamic-Parmigiano.

Allergies: Dairy, Allium, Gluten

Question 4

Chicken Scarpariello

Answer 4

Sam a bones breast leg thigh. Hearty tomatoes, peppers, cotechino sausage and porcini mushrooms.

● Half chicken rubbed with garlic, Cotechino sausage is browned, and deglazed with Marsala wine.
● Porcini mushrooms and shallots are sautéed and the added tomato compote, roasted piquillo and Anaheim peppers, caramelized onions, b&g juice and sherry vinegar.
● Dished is finished with parsley.
● Scarpiello translates into “in the style of the shoemaker” and differs vastly from chef to
chef. This is a dish also that has strong roots in Italian-American culture but there is no equivalent in Italy itself.

Allergies: ​Meat, allium, gluten

Question 5

Pork Chop & Peppers

Answer 5

● Grilled Pork Shoulder sliced- rubbed with thyme, garlic, bay leaf
● Roasted Red Peppers with garlic, urfa peppers, Aleppo peppers, Anaheim
peppers, red wine vinegar, brown butter, agrodolce
● Pickled red onion
● Parsley

CAPTAIN SPIEL​: Grilled Shoulder Cut Pork Chop, sweet vinegar peppers. “It’s a Classic.”

BACKSERVER SPIEL: ​Grilled Pork Chop-Roasted Peppers.

Allergies: Allium, Nightshades, peppers

Question 6

Double Lamb Chop

Answer 6

● Whole Rack of Lamb (English Cut) aged for 21 days- 4 bone cut
● Fresh Mint
● Served with Flag Sauces:
􏰀 RED: Roasted Red Pepper Sauce with pine nuts
􏰀 WHITE: Garlic Butter White Wine Sauce
􏰀 GREEN: Salsa Verde: Parsley, Mint, EVOO, Basil Oil, Lemon Juice

CAPTAIN SPIEL:​ Double-Cut (4 chops), Dry-Aged Colorado Lamb Chop done on the charcoal grill. served with our Flag Sauces.

BACKSERVER SPIEL:​ Grilled Lamb Chops. (flag sauces must be explained)

Allergies: n/a (Pine nuts in red sauce, dairy/alcohol in white sauce)